DirtyFLRestaurant Inspection Data

MAGIC GRILL

7795 W FLAGLER STREET #67

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection on 1/9/2025

High Priority
2
Intermediate
5
Basic
16
Total
24

Inspection Details:

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. - From follow-up inspection 2025-01-09: Observed interior of ice machine soiled. **Time Extended**
  • 32-05-4:Basic - - From initial inspection : Basic - Bathroom facility in disrepair. Observed urinal in disrepair in bathroom. - From follow-up inspection 2025-01-09: Observed urinal in disrepair in bathroom. **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled. - From follow-up inspection 2025-01-09: Observed handles of multiple coolers and microwaves soiled. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment. - From follow-up inspection 2025-01-09: Observed ceiling tiles and air vents soiled throughout establishment. **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). - From follow-up inspection 2025-01-09: Observed reach in cooler with ambient temperature of 58F No TCS foods stored inside. **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed lid on rice bin broken. - From follow-up inspection 2025-01-09: Observed lid on rice bin broken. **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance. - From follow-up inspection 2025-01-09: Observed containers of soy sauce on floor at kitchen entrance. **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed wall in disrepair next to storage closet. - From follow-up inspection 2025-01-09: Observed wall in disrepair next to storage closet. **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers. - From follow-up inspection 2025-01-09: Observed ice buildup in all reach in freezers. **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-01-09: Observed utensils in standing water at 80F. **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment. - From follow-up inspection 2025-01-09: Observed cloths under multiple cutting boards throughout establishment. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. - From follow-up inspection 2025-01-09: Observed interior of microwave soiled. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2025-01-09: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen. - From follow-up inspection 2025-01-09: Observed soiled walls throughout kitchen. **Time Extended**
  • 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners. - From follow-up inspection 2025-01-09: Observed soiled cloths used as shelf liners. **Time Extended**
  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen. - From follow-up inspection 2025-01-09: Observed floor soiled throughout kitchen. **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. **Corrected On-Site** - From follow-up inspection 2025-01-09: Observed raw shell eggs stored on soy sauce. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding). **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed at counter: corn (80F Hot Holding); fish (126 Hit Holding); broccoli cooked (112F Hot Holding); cooked chicken (113F Hot Holding); observed orange chicken (126F Hot Holding); Maduros (120F Hot Holding). Observed at kitchen entrance fried rice (60F Hot Holding). **Admin Complaint**
  • 53B-15-4:Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process. - From follow-up inspection 2025-01-09: Observed employees unable to properly set up three compartment sink **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no kit or form. Inspector provided form via email. **Corrective Action Taken** - From follow-up inspection 2025-01-09: Observed no kit or form. Inspector provided form via email. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. - From follow-up inspection 2025-01-09: Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use. **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. - From follow-up inspection 2025-01-09: Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed. **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance. - From follow-up inspection 2025-01-09: Observed underneath shelving of prep table rusted at kitchen entrance. **Time Extended**
  • 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. - From follow-up inspection 2025-01-09: **Time Extended**
Health Inspector (2025-01-09)
2025-01-09
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/9/2025 revealed 24 total violations (2 high priority, 5 intermediate, 16 basic).

Inspection on 1/7/2025

High Priority
3
Intermediate
5
Basic
17
Total
26

Inspection Details:

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
  • 32-05-4:Basic - Bathroom facility in disrepair. Observed urinal in disrepair in bathroom.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of multiple coolers and microwaves soiled.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and air vents soiled throughout establishment.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding).
  • 14-11-5:Basic - Equipment in poor repair. Observed lid on rice bin broken.
  • 08B-38-4:Basic - Food stored on floor. Observed containers of soy sauce on floor at kitchen entrance.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed wall in disrepair next to storage closet.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.observed ice buildup in all reach in freezers.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed cloths under multiple cutting boards throughout establishment.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across wok station.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.observed soiled cloths used as shelf liners.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled throughout kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on soy sauce. Operator moved eggs. Observed raw pork stored above cooked noodles. Operator moved pork. Observed raw fish above cooked chicken in reach in across wok. Operator changed order. **Corrected On-Site**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with ambient temperature of 58F. The following TCS foods stored inside: Across fryers: chicken breaded (56F - Cold Holding); egg rolls (56F - Cold Holding); noodles (56F - Cold Holding). As per operator, food is moved from walk in cooler to reach in when they first arrive; 2 hours prior to inspection.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen entrance fried rice (58F - Hot Holding). As per operator, rice is removed from walk in cooler and left on line for reheating for service; rice at entrance less than 2 hours prior to inspection. Operator place rice back in walk in cooler. Observed at counter: cabbage cooked (90F - Hot Holding); cooked chicken (112F - Hot Holding); corn cooked (99F - Hot Holding); cooked veggies (114F - Hot Holding); egg rolls (90F Hot Holding); fish (103F Hot Holding) As per operator, food is cooked in kitchen then placed on line. Food has been at table less than 3 hours prior to inspection. Inspector had food reheated in kitchen to proper hot holding temperatures. Second temperature reading after 15 minutes: cooked chicken (166F - Hot Holding); egg rolls (190F - Hot Holding); fish (187F - Hot Holding). **Corrective Action Taken**
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employees unable to properly set up three compartment sink. Operator assisted in the process.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no kit or form. Inspector provided form via email. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves at warewash area for dishes soiled. Observed soiled prep tables throughout establishment when not in use.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no training or form filled by employees : Ramon Rodriguez; 1 week employed.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed underneath shelving of prep table rusted at kitchen entrance.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only.
Health Inspector (2025-01-07)
2025-01-07
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 1/7/2025 revealed 26 total violations (3 high priority, 5 intermediate, 17 basic).

Inspection on 7/24/2024

High Priority
1
Intermediate
2
Basic
7
Total
10

Inspection Details:

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods. **Corrective Action Taken**
  • 22-08-4:Basic - Interior of microwave has accumulation of grease and food.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
  • 22-16-4:Basic - Observed walk-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the establishment.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked ham stored inside the walk in cooler. Employee removed items and placed them correctly. **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Health Inspector (2024-07-24)
2024-07-24
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 7/24/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).